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Mixed Field Greens and Roasted Beet Salad
Total serves: 4
Ingredients:
- 6 to8 cups mixed baby greens
- 2 tbls of Basil Puree
- 1/2 cup of grape tomatoes, halved
- 1 tbls of Dijon
- 1/4 cup of olive oil
- 1/4 white wine vinegar
- 2 tbls of Water
- Salt & Pepper
- 3/4 pound medium beets
- 1 tbls of Splenda Sweetener
Recipe:
- Pre heat the oven to almost 400 degree.
- Wrap every beet in a foil and then only bake for 1 and half hour or until tender.
- Remove beet from foil and afterwards cool it for half an hour.
- Trim and rub off the skin and thencut beets into 1/8" chunky slices.
- Place the beet in bowl and set it aside.
- Put all the ingredients in a processor and mix them well.
- Toss beets in dressing to flippantly coat and place them on a plate.
- Add greens to bowl, toss with more covering and place them on top of the beets.
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